Lead Food Service Assistant 2 # 781 - Pittman School (OPEN UNTIL FILLED)

About the role

SUSD is proud to offer a comprehensive benefit package (for qualifying employees only): -Paid Vacation days -Sick Leave Days -Floating Holiday

Job Summary

SUSD is proud to offer a comprehensive benefit package (for qualifying employees only): -Paid Vacation days -Sick Leave Days -Floating Holiday

Job Description / Essential Elements

• Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites.
• Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment.
• Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts.
• Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures.
• Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging.
• Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures.
• Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed.
• Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports.
• Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus.
• Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets.
• Assure proper temperature of foods; assure compliance with safety and sanitation regulations.
• Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns.
• Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities.
• Attend district meetings on meal planning, operations, and training.

Qualifications

• Knowledge of: Principles and methods of quantity food preparation, serving and storing; Sanitation and safety practices related to handling, cooking, baking and serving food; Operation of standard kitchen equipment, utensils and measurements; Principles of training and providing work direction; Methods of adjusting and extending recipes and proper substitutions; Proper methods of storing equipment, materials and supplies; Inventory methods and practices; Interpersonal skills using tact, patience and courtesy; Proper lifting techniques; Operation of a computer and assigned software; Basic math and cashiering skills; Oral and written communication skills; Record-keeping and report preparation techniques.
• Ability to: Plan, organize and participate in food service operations; Prepare, cook, bake and serve food in large quantities; Estimate quantities, requisition and order appropriate amounts of food and supplies; Train and provide work direction and guidance to assigned personnel; Maintain food service facilities, equipment and utensils in a clean and sanitary condition; Prepare attractive, appetizing and nutritious meals for students and staff; Follow, adjust and extend recipes; Operate kitchen equipment used in cooking and quantity food preparation; Follow health and sanitation requirements; Perform mathematical calculations; Maintain records and prepare reports.

Requirements / Qualifications

• Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two years of increasingly responsible experience in food preparation in a large public or commercial establishment, one year of which must have involved performing duties comparable to those of a Lead Food Service Assistant I in the Stockton Unified School District and completion of the twelfth grade. Completion of an approved Food Sanitation Course is required immediately after employment. Incumbents must complete Food Sanitation Refresher course annually as provided by the District.
• Licenses or Certificates: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire; Certified Food Manager.